Another '12 tonight with Gambas al Ajillo, which is an elaborate Spanish version of Shrimp Scampi. It is made with onion, olive oil, garlic, chopped parsley, lemon zest, lemon juice and Dry Vermouth; fantastic! We also enjoyed pilaf and peas with it. Yum!

True Love says it is her favorite wine, and it certainly is one of mine!

We hit a new fish store in Ossipee of all places, on Thursday. We were able to get three pounds of mussels that left P.E.I. Wednesday morning and were flown to Boston where the purveyor picked them up Thursday morning. They cost a whopping $9.00 for the three pounds.

Last night we steamed them in clam juice, dry vermouth, onion, garlic, pepper, and fine herbs. We dipped the mussel morsels into the resulting broth after steaming, along with crusty rolls.

Ditto again. This time we used the same wild caught U.S.A. mussels as before. Unlike the farm raised from P.E.I. these have to be debearded, but what the hay at $2.50 a pound who cares.

Our steaming fluid and dipping broth this time was Dry Vermouth, Veggie stock, ground celery seed, granulated onion & garlic, and pepper corns. We strained the stock after steaming mussels and dipped the mussel meat and accompanying rolls in this liquid while sipping on the Riesling. Yum!